The restaurants with the best goose in Vienna
For decades, authentic tavern cuisine has been served in a rustic inn atmosphere. The best basic products form the basis, and beloved classics from Krautfleckerl to Beuschel are the result.
Under the aegis of Martin Pichlmaier and thanks to refined dishes by Roman Artner, the Herkner is experiencing a real heyday. Fantastic, leafy inner garden. Tip: four- or five-course menus. Great wines!
A fixed star in the Viennese tavern sky: cuisine like back then, with a wide variety of offal and almost always game at the pass. A real rarity: Styrian "scallops" (bull testicles), baked, with chili mayo.
Austrian and international cuisine with a twist. For example: crayfish ravioli, bouillabaisse of local fish. The same applies to the wines: Preisinger, Dr. Loosen, Perrin, Dorli Muhr.
The Spittelberg has a heart for game, but also for floating delicacies such as Reinanke - creatively prepared and also from an aromatic point of view with a nuanced view beyond the (Austro) edge of the plate.
Even after the successful takeover by Janette and Alexander Civic, the Meixner has remained what it always was: a restaurant for everyone and all occasions. Top: the tripe and the wine selection.
Seasonal and regionally rooted, yet open to new ideas: The kitchen serves Austrian classics with an extra dose of cosmopolitanism. Real eye-catchers visually, top taste.
The season sets the tone in Sonja Simandl's kitchen - ambitious classic cuisine is accompanied by international dishes. The wines are local, but no less high-quality.
Mario Bernatovic works behind the stove as a convinced cosmopolitan: local dishes, Asian and Mediterranean flavors, but also international standards are part of his creative bistro cuisine.
Exemplary pub in the middle of Favoriten. The best of Viennese cuisine is always on the menu and is supplemented seasonally by chef Metin Yurtseven - sometimes asparagus in spring, sometimes game in fall.
Behind the old walls with a new extension in a beautiful excursion location, pub standards meet Asian flavors, burgers and steaks from local pasture-raised beef. The wine cellar is well stocked.
A Viennese institution that truly deserves this name: not only does the ambience exude upscale pub culture par excellence, but the cuisine also impresses with exemplary cordon bleu, goulash and co.
A piece of real "green" Styria in the Vienna Woods: surrounded by nature, there's something delicious for every appetite - cooked with love. Pumpkin seeds are a delight from starter to dessert.
The old bar has been given a fresh coat of paint and the pub has been revitalized - rustic but revitalized. The menu remains as classic as ever. Be sure to try the Powidl pancakes.
A cult restaurant with modern Viennese cuisine: roasted liver, Szeged cabbage and egg dumplings. Unpretentious, extremely cozy and consistently high quality - hence its large fan base.
The original restaurant of the Huth family's lasting success story, where tribute is paid to the delicacies of the Austro-Hungarian monarchy. Recommendation: the beef dishes.
Unique location in the middle of Türkenschanzpark! Culinary delights are also on offer: in addition to the obligatory Wiener Schnitzel, the restaurant serves contemporary, fresh dishes made from the best produce, adapted to the season. The Vitello Tonnato (actually a "Maiale Tonnato") of Duroc pork fillet is wonderful.
Old Viennese recipes meet creative new interpretations. Everything is homemade, everything is quality, and the "Stuwer-Schmarrn" crowns every menu with sweet Viennese soul. Beisl feeling with a coolness factor!
Instagram hotspot for foodies: super-stylish ambience and casual dishes. The "VeGoose" is completely meat-free, the reimagined Tafelspitz bowl is surprising, and the Schinkenfleckerl remain forever.
Whether brunch, family meal, afternoon snack or dinner date - you are always in good hands at the Sperling. International and regional cuisine in perfect balance. A green city jewel in summer.
Whether it's for a tasty Pfifferl and a goulash or a multi-course menu with wine accompaniment - everyone will be happy here. Vegans love the Krauttascherl, adventurous diners the aromatic Jaipur curry.
Old Viennese heart, young concept: this is where pub cuisine gets a new lease of life. Krautfleckerl, goulash and the like are reminiscent of the old days, but Mitzi's is also refreshingly youthful! Nice pub garden!
Inside, the lovingly decorated restaurant exudes the retro charm of a rowing club, while the kitchen serves up the "stars" of international fish cuisine such as calamari fritti, moules frites and fish 'n' chips.
An inn straight out of a picture book: classic vineyard snails, schnitzel with potato-mayo salad, roast onion with fan-shaped gherkins - pure inn cuisine. Inviting, spacious dining room.
Rustic wooden walls, nostalgic decor - real Viennese pub flair just like back then. In culinary terms, the outstanding offal cuisine is particularly impressive. Baked bull testicles are a real specialty!
Family-owned for three decades, the third generation is already at the pots and pans and in service. Rustic specialty: grilled house schnitzel wrapped in bacon and stuffed with cheese and garlic.
Culinary institution in Ottakring. Liver with marjoram sausage, schnitzel and potato salad - grill platter and burgers are also available. Specialty: the cordon bleus (mozzarella!). Local wines.
A restaurant that captures the spirit of the 7th district: urban, eclectic, cosmopolitan. The menu reflects exactly that - a colorful mix with a strong veggie focus. Modern neighborhood feeling included.
The small selection on the menu promises top quality - and never disappoints, just like the dishes of the day and the seasonal specials. The desserts, such as the fluffy curd cheese dumplings, are also top-notch.
Good pub in the middle of Floridsdorf with dedicated cuisine. The offer goes far beyond the usual Viennese cuisine - for example, a tender pink flank steak is served.
Classic restaurant in the middle of the seventh district, run for many years by passionate hunter Herbert Hausmair. Seasonal specialties: Goulash, Beuschel, Kaiserschmarrn, apricot dumplings and - of course - all kinds of game!
Always a pleasure! Helmut Krenek in the kitchen creates top-class tavern dishes. The fried chicken and roast pork could not be better. Served with organic wines from the Göbel winery, which go perfectly with this cuisine.
Platzhirsch opposite the Grinzing parish church. Sumptuous selection of hot and cold dishes (some organic). On the menu: house specialities and selected Austrian wines. Recommended: humorous wine tastings with Michael Martin from Martinshof.